Pressure Cooker Green Beans with Tomatoes and Bacon

Pressure Cooker Green Beans with Tomatoes and Bacon! Green beans become silky and soft in the pressure cooker. Makes a great side dish for Thanksgiving, Christmas, or any special meal.

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: 4 to 6 servings


  • 4 slices thick-sliced bacon (about 4 ounces), cut into 1-inch pieces
  • 1 medium onion, diced
  • 1 pound green beans, stem ends trimmed
  • 1 (14.5-ounce) can diced tomatoes
  • 1/3 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 2 sprigs fresh thyme

Special equipment:


1 Cook the bacon and onions in the pressure cooker: Select the “Sauté” setting and add the bacon to the pressure cooker. (If you are using a stovetop pressure cooker, use medium heat.)

Let the bacon cook until it has rendered some fat and begun to brown a bit, about 7 minutes. Add the onions and sauté until softened and translucent, about 3 more minutes.

Pressure Cooker Green Beans with Tomatoes and Bacon Pressure Cooker Green Beans with Tomatoes and Bacon

2 Stir in the rest of the ingredients and pressure cook: Add the green beans, diced tomatoes and their liquid, water, salt, pepper, cayenne, and thyme. Give everything a good stir so all of the green beans are coated with some of the cooking liquid.

Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Cancel the “Sauté” program on the pressure cooker, then select the “Manual” or “Pressure Cook” setting. Set the cooking time to 7 minutes at high pressure. (For stovetop pressure cookers, cook for 6 minutes at high pressure.)

It will take about 10 minutes for your pressure cooker to come up to pressure, and then the 7 minutes of actual cooking will begin.

Pressure Cooker Green Beans with Tomatoes and Bacon Pressure Cooker Green Beans with Tomatoes and Bacon

3 Release the pressure: Perform a quick pressure release by immediately moving the vent from “Sealing” to “Venting” (be careful of the steam!). The pot will take a couple minutes to fully release the pressure.

Pressure Cooker Green Beans with Tomatoes and Bacon Pressure Cooker Green Beans with Tomatoes and Bacon

4 Serve the green beans: Use a slotted spoon to gently transfer the green beans to a serving dish. Scoop up the tomatoes, bacon, and onions, and spoon them over the top of the beans. Serve hot.

Pressure Cooker Green Beans with Tomatoes and Bacon

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  • Jill K.

    Summer feedback here. I made a vegetarian version, substituting 2 Tbsp olive oil for the bacon and it was wonderful. Used green beans from our garden that we forgot to pick for a few days and were a bit *mature. Also subbed homegrown grape tomatoes for the canned and added some extra salt. Will definitely make again.


  • Rose

    I made this for Christmas dinner last night and they were SO GOOD. I wanted to eat them all. They somehow taste sweet–in a good way, like maybe from the carmelization of the onions, or I guess maybe from the little bit of sugar in the bacon? Anyway, I plan to make them on Christmas for the rest of my life. (Not that it’s hard to do, so will probably make it other times as well.)


  • Eric

    Do you remove the bacon after frying it in the pressure cooker with the onions? Otherwise wouldn’t it be overcooked leaving it in?

    My mom hates bacon though. Does leaving it out affect the taste much or is there a tasty sub?

    • Emma Christensen

      Hi, Eric! Leave the bacon in after frying! No, it doesn’t overcook. If you want to leave it out, I’d cook the onions in butter or olive oil, and add a little smoked paprika. Enjoy!

  • Mary Taylor

    I recently received an Instant Pot which I love. Just made the green beans with tomato’s and bacon. Delicious. Can I double the recipe? If so, how long do I cook them and do I double all ingredients

  • Mary Taylor

    I recently got an Instant Pot and made these green beans for Sunday dinner. They are delicious. I would like to make them again biut double the amount for Christmas dinner. How long should I cook them? Do I double everything or just the beans. Thanks for your help.

    • Coco Morante

      Hi Mary! I’d double all of the ingredients and lower the cooking time by a minute or two (the beans will have more time heating up as the pot will take longer to come to pressure). Enjoy, and have a wonderful Christmas dinner!

  • Pelagia johnston

    I am Greek And that’s how we cook the green beans we call the fasolakia ladera (oily beans)some times we make them with beef some times with chicken legs and if you want them for vegan no meat.

  • Janey

    Ok, you’re right! Beans were not mushy, although I would have cooked these TJ’s Haricot Verts (quite a bit smaller than your standard supermarket green beans) 1 or 2 minutes less. This recipe is delicious, and I’ll definitely make it again!

  • Janey

    I’ll give it a try and report back. May knock off a couple minutes because I’ve got TJ’s Haricot Verts. But these are winter haricot verts, and will definitely need some cooking.

  • Janey

    I love it that you’re posting InstantPot recipes on Simply Recipes (I’m trying to bond with mine). This recipe sounds delicious, but I don’t get the timing. I wouldn’t cook green beans on my stovetop for 7 minutes, much less the warm-up and cool-down time you get with the InstantPot. How does this possibly give you anything other than mushy beans?

    • Elise Bauer

      Hi Janey, this recipe is a riff off of a classic way to cook green beans and tomatoes, which typically takes over an hour (see The long cooking time really works with this recipe! And the pressure cooker version speeds up the cooking time.

      • Coco Morante

        Just piping up here to agree with Elise! The green beans come out very tender, soft but not quite falling apart. They’re a totally different style from your typical steamed green beans, and they’re really good in their own way!